Description
Chocolate lovers will adore this hot cocoa bombs recipe that creates magical winter moments. Marshmallow-filled spheres melt dramatically into warm milk, releasing rich chocolate and sweet surprises for delightful comfort.
Ingredients
Scale
- 10 oz (280 g) Ghirardelli chocolate melting wafers (milk, dark, or white)
- 6 tbsps hot cocoa mix
- 1 cup mini marshmallows
- 6 cups hot milk
Instructions
- Chocolate Tempering: Melt dark or milk chocolate in a microwave-safe bowl, stirring at 30-second intervals until smooth and glossy, ensuring no lumps remain.
- Mold Preparation: Position a clean silicone sphere mold on a sturdy baking sheet, carefully coating each hemisphere with melted chocolate using a small spoon, creating an even, complete interior layer.
- Chocolate Shell Setting: Freeze the chocolate-lined mold for 10-12 minutes, then remove and inspect for thin areas, applying an additional chocolate layer to reinforce any weak spots. Return to freezer for 5 more minutes to solidify completely.
- Shell Extraction and Refinement: Delicately remove chocolate hemispheres from the mold, using a slightly warmed skillet or metal plate to smooth the rounded edges and create a clean, professional finish.
- Filling and Assembly: Warm the edge of one hemisphere, then fill with hot cocoa mix and miniature marshmallows. Repeat the edge-warming technique with a second hemisphere, pressing them together to form a perfectly sealed, spherical hot cocoa bomb.
Notes
- Chocolate Quality Matters: Select high-quality dark or milk chocolate with at least 55% cocoa content for the best flavor and smooth melting.
- Precise Temperature Control: Microwave chocolate in short intervals, stirring constantly to prevent burning and achieve a glossy, smooth texture.
- Gentle Handling Required: Use light touch when removing chocolate shells from the mold to avoid cracking or breaking delicate spheres.
- Sealing Technique Crucial: Perfectly align and seal chocolate hemispheres by gently warming edges for a professional, leak-proof hot cocoa bomb.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 200
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg